Monday, July 31, 2017

Regular readers of this blog have heard it time and
time again KISS (Keep It Simple Stupid). Tacoma, WA based Foodservice Solutions® Grocerant
Guru®Steven
Johnson has found another company that is getting back to basics. That company is Dunkin’ Donuts.

Last week Dunkin’ announced that it will simplify menus
across system restaurants. Dunkin’ was faced with stagnant same-store sales and
traffic. So Dunkin’ Donuts is turning to
a multi-year plan to differentiate itself through convenience and simplification.

When they posted U.S.
same-store sales increase of 0.8 percent for the second quarter of this year,
driven by an average ticket increase offset by a decline in traffic they knew
it was time to do something. The bright
spot for Dunkin’ was breakfast sandwich sales which increased due to Dunkin’s
wake-up wraps and core sandwiches with egg and cheese offerings.

On the beverage side sales
were driven by the iced coffee and ice tea categories, as the brand has
experienced an increase in cold brew sales and launched its fruited ice tea and
frozen coffee. What does simplification mean?
Customers can expect less new menu items and a focus on convenience and
broad accessibility.

Dunkin’ will simplify
menus across system restaurants, removing items such as afternoon sandwich
selections and bakery items like danish and cookies, in an effort to reduce
operational complexities at locations

David Hoffman,
president of Dunkin’ Donuts U.S. and Canada, said during the conference call that
the brand is beginning a multi-year plan to “transform Dunkin’ into a
beverage-led, on-the-go brand.” Hoffman said the brand believes this
simplification can reduce labor turnover and allow operators and employees to
focus on the basics of customer service. The streamlined menu will roll out to
restaurants in two waves beginning in August, with a goal to reach 1,000
locations through October.

Hoffman continued “Simplification
will continue to be a cultural mindset for our system,” It was clear to the team at Dunkin’ the brand need
to focus on customers offering “unparalleled convenience,” through initiatives
like curbside delivery and mobile ordering, third-party delivery, and an
increase in drive-thru’s.

Success does leave clues www.FoodserviceSolutions.us is the global leader in grocerant niche
business development. We can help you
identify, quantify and qualify additional food retail segment opportunities. Has your company had a Grocerant ScoreCard
completed, Grocerant Program Assessment, or new Grocerant niche product
Ideation? Want one? Call 253-759-7869 Email: Steve@FoodserviceSolutions.us

Sunday, July 30, 2017

Higher food and labor cost continue to drive up the cost of a
restaurant meal in fact t U.S. restaurant menu prices in June were up 2.3% on a year-to-date
basis, according to new Bureau of Labor Statistics data. If
success does leave clues and it does according to Tacoma, WA based Foodservice
Solutions® Grocerant Guru®Steven Johnson.
One clear clue is that when and industry capitulates customers over time its
leadership diminishes as well.

In a new study by
GasBuddy and Cuebiq, that examined foot
traffic of GasBuddy users to convenience
stores and gas stations across the United States. Leveraging Cuebiq's proprietary intelligence
platform and data collection methodology to analyze anonymous geo-behavioral
patterns, the study provided insights into GasBuddy users' offline behavior,
such as frequency of station visits, fueling patterns, how long they spend at a
location and brand loyalty. Key study highlights include:

1.Individual visit frequency increased during
Q2. The
number of GasBuddies visiting gas stations and c-stores once a week or more
climbed from 48 percent to nearly 53 percent. According to a recent GasBuddy
survey, 74 percent of respondents say they stop at stations and stores for
something other than fuel.

2.Dwell time decreased. The number of
customers spending more than two or three minutes at any location — the time it
takes to fill a tank of gas — decreased from 72 percent to 68 percent.

3.June was a busy month for gas stations. The last week
of the month captured the most gas station visits during Q2 as GasBuddy users
geared up for the July 4 holiday. The weeks of June 4 and June 11 ranked second
and third, respectively. Memorial Day weekend came in ninth during the quarter.

4.Good coffee drives foot traffic. On average, gas
stations received 16.67 percent of their daily traffic between the hours of 5
a.m. and 10 a.m. during Q2. Locations with excellent coffee ratings in the
GasBuddy app receive 18 percent of their daily traffic during these hours,
which is relatively 12.5 percent more than stations with below average coffee
ratings.

The study was
conducted during the second quarter of 2017 and analyzed more than 23 million
consumer visits. Mix and Match meal component bundling are key drives of
grocerant niche success and C-stores have a price and product mix advantage
currently or the restaurant sector garnering customer migration.

Success does leave clues www.FoodserviceSolutions.us is the global leader in grocerant niche
business development. We can help you
identify, quantify and qualify additional food retail segment
opportunities. Has your company had a
Grocerant ScoreCard completed, Grocerant Program Assessment, or new Grocerant
niche product ideation? Want one? Call 253-759-7869 Email: Steve@FoodserviceSolutions.us

Saturday, July 29, 2017

Foodservice
Solutions® Grocerant Guru® Steven Johnson believes that when it comes to
fresh food retail success a smaller footprint is better in the minds-eye of the
consumer. According to the team Johnson leads “fresh, faster, food is what
customers are looking for and that requires a small footprint.”

This holds true around the globe
and German retailer Edeka Südbayern is launchinga new convenience store format, called Edeka
Xpress. Edeka Südbayern will open around 50 stores, which will all be
under 600 square metres in size, will be converted to the new format by the end
of September from the smaller Tengelmann sites that Edeka is taking over.

Each of the the Edeka Xpress
stores will feature a smaller product range than standard Edeka supermarkets,
targeting the daily needs of customers in urban areas. The new format will
feature fresh produce, convenience foods, and Edeka's own brand ranges.

Edeka Xpress will initially be
introduced in cities including Munich, Starnberg, Freising, Augsburg, and Bad
Tölz. In addition to the conversion of the Tengelmann outlets, five new Edeka
Xpress store locations will be opened over the next two years

For
international corporate presentations, educational forums, or keynotes contact:
Steve@FoodserviceSolutions.us the Grocerant Guru® at Tacoma, WA based
Foodservice Solutions®. His extensive
experience as a multi-unit restaurant operator, consultant, brand / product
positioning expert and public speaking will leave success clues for all. Visit:
www.FoodserviceSolutions.us for more
information

Friday, July 28, 2017

Regular
readers of this blog know that success does leave clues and according to
Tacoma, WA based Foodservice
Solutions® Grocerant Guru®, Steven Johnson customers are dynamic
not static brands must continue to evolve to maintain customer relevance.

This year two iconic
North Carolina-born brands are celebrating milestone birthdays this year: Cheerwine is turning 100, and Krispy Kreme Doughnuts is turning 80. To
mark the sweet occasion, the two brands are bringing back the soft drink that
caused a frenzy with its debut last year: Cheerwine Kreme and in case you don’t
know Cheerwine Kreme tastes like Cheerwine with a hint of Krispy Kreme’s
Original Glazed flavor.

From now through
September, Cheerwine Kreme is available in 2-Liter and 20 ounce bottles in
major grocery chains and select convenience stores in North Carolina and South
Carolina, and online at Cheerwine.com.

Joy Ritchie Harper,
Cheerwine’s head of marketing stated “We’re grateful to the generations of
Carolinians who’ve made it possible for Cheerwine to spend the last century,
and Krispy Kreme to spend the last 80 years, delighting their taste buds and
being part of their special moments… “Cheerwine Kreme is a celebration of
uniquely Carolina tastes and our deep roots in the region. We had such an
amazing response last year in the Carolinas that we had to bring it back for a
limited time, especially during such a milestone year for both of us.”

Cheerwine Kreme isn’t
the first time Cheerwine and Krispy Kreme Doughnuts have collaborated to make a
one-of-a-kind treat. Back in 2010, the two joined forces to bring fans
the Cheerwine-filled Krispy Kreme doughnut, which sold out in many shops during
its limited availability.

Not all brands last
100 years or 80 years but one thing that is for sure if you want your brand to
survive, thrive, and stay relevant your brand must be dynamic not static. Partnerships are a great way for brands to
extend value while edifying the relationship with consumers.

Success does leave clues www.FoodserviceSolutions.us is the global leader in grocerant niche
business development. We can help you
identify, quantify and qualify additional food retail segment
opportunities. Has your company had a
Grocerant ScoreCard completed, Grocerant Program Assessment, or new Grocerant
niche product Ideation? Want one? Call 253-759-7869 Email: Steve@FoodserviceSolutions.us

Thursday, July 27, 2017

When is a small plate
a snack rather than a meal? When is a
snack a meal? Is it defined by day-part, portion size, or lifestyle? The team at Tacoma, WA based Foodservice Solutions® does not think it is
that easy. Just over 45% of the people
living in the United Sates that are over the age of 18 are single according to
the US Census bureau.

Today most snack
foods are eaten between meals, snack foods eaten at main meals now represent 24
percent of all snack food eating’s, which is up from 21 percent five years ago,
according to NPD’s continual tracking
of U.S. consumer snacking attitudes and behaviors.

The
NPD report found “As Gen Zs and millennials age and move through life stages,
their interest in consuming snack food at main meals is expected to
ontinue. Annual eating’s per capita of snack food at main meals is
forecasted to grow by 12 percent by 2024, according to NPD’s Generation Study: The Evolution of Eating.

Grocerant
niche fresh is important to the snacking sector as consumers are shifting
toward Ready-2-Eat and Heat-N-Eat fresh foods and foods with a healthy halo,
which is one reason why fresh fruit and refrigerated yogurt are among the top
snack foods included as meals themselves by many.

Now here is some eye
opening information to ponder from NPD “There
are 12 billion snack visits made to foodservice outlets, including convenience
stores. When snacking replaces an away-from-home meal, the meal is most often
lunch. Forty-eight percent of foodservice snack visits occur during the
lunch timeframe. Morning snacks represent 23 percent of foodservice snack
visits, and evening snacks 30 percent.

When thinking about
Small plates, fresh foods, menus and meals grocerant niche mix and match
bundling empowers customer choice so edify your product offering empowering
consumer flexibility on price, portion size and portability. Remember you customer will define if it is a snack,
small plate or a meal occasion.

Invite Foodservice Solutions® to complete a
Grocerant Program Assessment, Grocerant ScoreCard, or for product positioning
or placement assistance, or call our Grocerant Guru®. Since 1991 www.FoodserviceSolutions.us of Tacoma, WA has been the global leader in
the Grocerant niche. Contact: Steve@FoodserviceSolutions.us or 253-759-7869

Wednesday, July 26, 2017

If success does leave clues the growth of the ‘meal
kit’ sector just might be a clue that restaurants and grocery stores sectors
want to take a second look at and reflect on the true nature of the growth of
the meal kit sector according to Tacoma, WA based Foodservice Solutions®Grocerant
Guru®, Steven Johnson.

Back in
the day the team at Foodservice Solutions® identified,
quantified, and qualified ‘the 65 inch
HDTV Syndrome’ which helped define the foundation creating a platform
for one solution we now call the Meal Kit sector. The simple fact is consumers want to cook,
eat, and be home watching their big screen TV’s in order to save time. Kinda
like what fast food restaurants did to grocery stores save consumers
time.

David
Sprinkle, research director for Packaged Facts notes that “the meal kit
delivery services space, which has mushroomed to $5 billion in sales”… “Meal
kit delivery services are a specialized sector but widely disruptive force in
the food industry. This space is the most striking example of the movement
toward greater convenience in getting fresh foods to the consumer,…And new
approaches to fresh food groceries are consumers are most interested in, and
what will determine the winners and losers of the current food industry
re-set.”

Today there are is no one single leader within the
meal kit sector Blue
Apron (at a 17% share), Freshology, Green Chef, HelloFresh, and Home Bistro—the
top five players in the market, according to June 2017 consumer survey by
packaged-facts. Three-quarters of U.S.
adults have heard of delivery services for fresh food meal kits to cook at
home, and a quarter of adults have undertaken at least a free product trial.
Advertising by meal kit delivery services providers is by far the top source of
information.

Consumers
like the solution meal kits provide its just that simple. Sprinkle continued “Although there is
lane-changing (in terms of suppliers) and attrition in use of meat kit delivery
services, particularly after free or heavily discounted product trials, almost
all (97%) current fresh meal kit delivery services subscribers are using the
company they originally signed up with, and nearly that percentage (90%) would
recommend fresh meal kit delivery services to their friends.”

The team at Foodservice Solutions® asks are you providing a solution, a
service, or a value added attribute to the food you sell? Are you doing what you have always done or
what others in your sector have always done or are you focused on the customer
first?

Are you ready for
some fresh ideations? Do your food marketing tactics look more like yesterday
that tomorrow? Visit www.FoodserviceSolutions.us for more information
or contact: Steve@FoodserviceSolutions.us Remember success
does leave clues and we just may the clue you need to propel your continued
success.

Tuesday, July 25, 2017

If success does and it does; the
team at Tacoma, WA based Foodservice
Solutions® has built a global client
relationship, following, and platform that encourages global best within retail
foodservice. One such company is Alsco that has 150 years of history experience
with Australian businesses. Today we
have a guest blog from Alsco titled 10 Effective Strategies for a Foodservice Business Plan in
2017:

There
are so many restaurants nowadays that having a unique venue, providing an
outstanding service, and preparing mouth-watering meals definitely do not mean
you are bound to succeed.

But what should you do then? You are already putting in the
hard yards, but your restaurant isn’t doing any better? You absolutely do not
have a clue what else can help you stand out in the ocean of restaurants? Is
there a magic trick?

Fortunately, there is a solution a quick and easy one,
indeed. What you need is an adequate restaurant business plan. That’s the main difference between those who succeed in business
and those who fail.

Nice, but you have NO idea how to create one? Don’t worry! Alsco has collected these inestimable guidelines for you to follow and
prosper.

1. Your Location Matters

Having a house on the
corner perhaps doesn’t sound like a great idea, but placing your restaurant
there would be a perfect move. If it’s impossible, at least make sure it’s in a busy neighborhood with easy access and enough parking spaces. You don’t want these details hinder your customers
from visiting you, right?

2. Comfortable Furniture Is a Must

You wouldn’t spend your precious free time sitting in an
uncomfortable wiggly chair, would you? Then, it would not be wise to expect
that from your guests. Not only do people go to restaurants to eat, but to relax and enjoy spending their precious
moments with their dearest ones, or to close a business deal.

Either way, if your furniture isn’t comfortable enough, they’ll want to leave your place as soon as
possible.

3. Don’t Neglect the Colors

Colors are proven to have profound effects on humans. Avoid cold colors such as blue because
it’s an appetite suppressant. On the other hand, use colors like red or orange
in order to stimulate your visitors’
cravings for food.

All in all, learn how different colors can change one’s appetite and use that powerful weapon.

4. Attract More Guests with Fantastic
Design

Never mind if your space is limited! An excellent interior
decorator can turn it into a highly functional
cozy area and maximize its use
almost overnight. What’s more, a renowned designer will wave their magic wand
to make your space visually appealing
both inside and outside.

You could also check out social media channels including
Pinterest, Instagram, and Facebook to find some fascinating restaurant
designs for inspiration. The stunning beauty of your
space will bring about your customers’ memorable experience they will
undoubtedly want to share with others.

5. Get Attractive Tableware

Interesting tableware and table linens together with the perfectly decorated magnetic space will make an enchanting effect
on your guests. They simply won’t be able to resist taking photos of them being
a part of that dazzling atmosphere.

Moreover, they’ll feel so excited and share those photos on
different social media networks and probably tag your restaurant. High
standards of hygiene go without saying.

6. Benefit from Your Online Presence

Create your restaurant profile to interact with your staff
members and customers. Keep them updated and regularly post photos of your tasty meals, special events, or
exceptional staff in action.

Encourage your customers to engage with you online by
offering them a unique experience. Make ordering their food hassle-free by
accepting online orders or bookings
because many modern restaurants do so.

The primary goal is not getting Likes on Facebook but using
social media as leading marketing tools to spread
the word about your business and show people it’s worthwhile.

7. Make Use of Upselling

People are competitive by nature so why wouldn’t you make a
proper use of it? Encourage your staff members to upsell by offeringprizes and bonuses. Just make sure they’re not too pushy and
obvious. You can even have a competition and make it fun.

8. Listen to Your Employees

It’s recommendable to appreciate your customers, but make
sure you don’t forget your employees! On no account should you disregard them!
Would you put your mind to a job if your boss underestimated or neglected you?

A lack of open communication can
seriously damage your business. So, keep your staff involved in
almost every important step you take and ask for their opinion. That’s how
you’ll show respect to your loyal employees.

9. Mind To Your Employees’ Health and
Safety

Your employees’ health and safety should be your top
priority since they’re the cogs that keep the wheel of your business turning.

10. Choose Noticeable Workwear

Not only should your space, tableware, and furniture be
classy and noteworthy, but make sure your staff members also wear attractive and comfortable uniforms. It will make them look
trustworthy and professional for sure.

Those people present your business with their appearance.
Thus, it’s vital to keep their workwear spotless
at all times.

You’re highly dedicated to your business, so you want to
watch its day-to-day improvement. You’d also like to run it as effortlessly as
possible? Who wouldn’t? Still, you somehow feel you need more advice?

Monday, July 24, 2017

Grocerant niche ‘Better-for-You’
concept Locali is so popular they are now franchising. According to Tacoma, WA based Foodservice Solutions®Grocerant Guru®, Steven Johnson
the undercurrents of ‘better-for-you fresh food continues to drive customer
migration from legacy food retailers.

Locali, is a Los
Angeles-based healthy convenience concept, is the only franchised natural food
store with a healthy and organic-based deli menu. Locali wants to give
customers options to Eat Smart All .

The story goes that Greg
Horos and Melissa Rosen founded Locali Healthy Convenience so busy people
wouldn’t have to sacrifice healthy eating for convenience or flavor. The first store
opened in 2009 and, thanks to overwhelming success, additional stores, Locali
Venice and Localita & The Badasserie, a smaller counter-service store
offering vegan fast food options, coffee and smoothies, soon followed.Fresh

Locali’s menu is
loaded with healthy items created from locally sourced ingredients and
certified organic products. With masterpieces like the completely vegan “Badass
Breakfast Sandwich” (a mouthwatering combination of vegan sausage, soy-free
cheddar, chipotle sauce, and maple syrup on a multigrain English muffin), it’s
easy to see why locals and celebrities alike flock to Locali, and why the
creation was named one of “LA’s 10 Best New Sandwiches” by Zagat.

Melissa Rosen stated “We want change the way people think
about healthy eating,” …. “We strive to provide a warm environment that encourages
people to make healthy choices while still enjoying an utterly delicious
breakfast, lunch or dinner. We’re excited to take this mission and unique food
service model to consumers and entrepreneurs in new markets.”

Locali is currently
looking for experienced and qualified franchise partners in the United States
and has partnered with Fransmart for their expansion
effort. The team at Foodservice
Solutions® believes the undercurrents of ‘better-for-you’ will drive retail
trial and concept adoption. Locali is
doing many of the right things.

Foodservice Solutions® specializes in
outsourced business development. We can help you identify, quantify and qualify
additional food retail segment opportunities or a new menu product segment and
brand and menu integration strategy. Foodservice Solutions® of Tacoma WA is the global leader in the Grocerant niche
visit Facebook.com/Steven Johnson, Linkedin.com/in/grocerant/ or twitter.com/grocerant

Sunday, July 23, 2017

Success
does leave clues and every now and then the team at Tacoma, WA based Foodservice Solutions® likes to hear from
other on what they see coming down the road within the Grocerant niche that’s filled
with Ready-2-Eat and Heat-N-Eat fresh prepared food. This week our team like the term Vocal
Aficionados. Here is what we learned:

In a new study titled
on The future of retail, from Daymon Worldwide, we learned that shoppers
evolving into advocates, helping brands determine ways to meet their new
demands.

The study,
"From Shopper to Advocate: The Power of Participation,"
presents six key shopper insights that will shape the future of retail. The
insights have to do with looking beyond demographics, allowing for co-creation,
catering to new ideas about “freshness,” understanding the value of private
brands, interacting with engaged shoppers, and integrating mobile strategies.

It’s Not Just
Generational

Customers are breaking
the bounds of their demographics. It’s now more about values, attitudes and
lifestyles than age, gender and income. Daymon breaks customers into three
categories: Vocal Aficionados, Balanced Enthusiasts and Struggling Apathetics.
Vocal Aficionados, with their zest for shopping and overall awareness, are the
most valuable to retailers. Not only are they most likely to buy products
themselves, but they also make for good brand ambassadors and marketers. Among
other attributes ascribed to Vocal Aficionados are creative, passionate,
wellness-oriented, socially minded, and digitally savvy. Comparatively,
Balanced Enthusiasts, while engaged, are more pragmatic when it comes to
shopping and slightly less digitally proficient. Struggling Apathetics, the
least engaged of the three, are often more concerned with price due to
financial constraints and other circumstances; despite this, the group is
overall aware of trends.

Co-Creation Is the
Future

Under the
shopper-turned-advocate trend, co-creation provides a significant opportunity
for growth. Shoppers, especially Vocal Aficionados, want to provide feedback to
companies and assistance to brands in designing new products or services. Of
those considered Vocal Aficionados, 55 percent are interested in giving company
feedback, vs. 45 percent of Balanced Enthusiasts. And 51 percent of Vocal
Aficionados are interested in helping a company design a new product or
service, vs. 42 percent of Balanced Enthusiasts.

Fresh as the Gateway
to Loyalty

Six out of 10
shoppers cite "fresh" categories as being important factors in their
store choice. For engaged shoppers like Vocal Aficionados, "fresh"
categories extend beyond produce, meat and seafood and into factors that fall
within the “Participation Halo.” Fifty-three percent value in-store restaurants
more than the average shopper; 33 percent more want a wide variety of natural
and organic products; 31 percent expect more fresh prepared foods; 24 percent
want more sustainably produced or sourced products; and 22 percent seek a more
broad selection of local products.

A New Dimension of
Private Brands

The most engaged
shoppers are committed to, among other things, learning more about private
brands and the features they might provide. Vocal Aficionados, compared to
average shoppers, are 41 percent more likely to perceive that private brands
have attractive packaging, 37 percent more likely to find them trendy, and 36
percent more likely to believe that they offer unique flavors they can’t get
elsewhere. Other factors include whether the brands understand local needs,
provide higher quality, offer the variety of products one cares about, meets
one's needs, and fits one’s lifestyle.

Conversational
Engagement

Daymon’s research
indicates that shoppers’ relationships with brands now extend beyond the
transactional and outside of the store — be it brick-and-mortar or online.
To meet new expectations, brands have to use technology as a means to connect.
Facebook, blogs, live online chats, Twitter, mobile apps and text messaging are
all ways in which shoppers can provide feedback to brands. Vocal Aficionados
are 58 percent more likely than the average shopper to want to provide feedback
via Facebook, according to the study, and 44 percent more likely to want to provide
feedback through Twitter. While it’s great to provide a platform for consumers
to provide feedback, it’s also important to respond to feedback, making
communication between shopper and brand a two-way street.

Seamless Integration
With Mobile

While being digital
savvy is great for communication with shoppers, it’s perhaps even more valuable
when it comes to actual sales, which is why mobile integration is key. In fact,
according to Daymon’s study, the digital experience an engaged shopper has with
a retailer more often than not determines where they decide to spend their
money. A stunning 83 percent of Vocal Aficionados are more likely than the
average shopper to use their mobile phones during a shopping trip to help them
make a purchase. And 90 percent are more likely to prefer stores that have apps
for shopping that enable payment. Click-and-collect programs are 48 percent
more popular with Vocal Aficionados, too.

“With legacy
categories declining, digital strategies emerging and shoppers’ demand for engagement
and customization increasing, retailers and brands must better understand the
emerging needs and behaviors of shoppers on a global scale and dramatically
rethink their go-to-market strategies,” said Dave Harvey, vice president of
thought leadership at Daymon. “As shopping becomes more on-demand and
increasingly personalized each day, we find ourselves amid a seismic shift that
promises to reshape retail as we know it.”

So, what’s next
according to Damon? Retailers can meet new customer expectations with the five
following strategies:

1. Offer
opportunities for collaboration and co-creation.
2. Allow for hyper-personalization of products and services.
3. Incorporate multi-sensory experiences, from discovery to digital.
4. Accent new interpretations of “fresh.”
5. Simplify the experience of shopping with an eye toward making it
effortless.

Regular readers of this blog know that the team at Foodservice Solutions® has over the past six months edified each of these findings in one way
or another helping retailer find was to create complexity free meals, dinners,
and food discovery. For more clues to
retail success follow us on Facebook.com/Steven Johnson,
Linkedin.com/in/grocerant/ or twitter.com/grocerant. Email:
steve@FoodserviceSolutions.us